American chargrilled lamb
Gotta have lamb at Easter-try this with a spicy marinade.
Apple cider vinegar
80 ml, (1/3 cup)
1 tbs, flakes
2 tsp, sweet
Lean lamb leg roast, raw
800 g, boned and rolled, fat trimmed, tied with string (buy 1kg leg of lamb)
- Combine the vinegar, sugar, honey, salt, cumin, coriander, paprika and cinnamon in a shallow glass or ceramic bowl. Season well with black pepper. Add the lamb and turn to coat. Cover with plastic wrap and place in the fridge for 3 hours or overnight to marinate.
- Preheat oven to 180°C. Drain lamb from the marinade. Heat an ovenproof chargrill pan with sides on high. Cook the lamb for 5 minutes or until browned. Pour over the marinade. Bake for 35-40 minutes for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 15 minutes to rest.
- Thickly slice the lamb and place on a serving platter.